Maple Glazed Ribs
Thanks to our departing friends we had some previously frozen ribs to cook. Since I only got them in the afternoon and they were already partially thawed, I had to cook them! Yes, according to the USDA Safe Food Handling website, I could have re-frozen it! If in doubt about safe food handling check the site yourself…
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
My reason for checking the site was that I just recently watched a programme on CBC which identified problems in restaurants as a result of improper handling…wash your hands in hot water before you start this recipe and especially when you are handling the raw ribs! Follow this link for more info – http://www.cbc.ca/player/Shows/Shows/Marketplace/Season+41/ID/2448613655/
So here’s the recipe…
Maple Glazed Spare Ribs
3 lb. baby back ribs
¾ cup maple syrup (what true Canadian has no maple syrup in the cupboard?)
2 T. catsup
2 T. brown sugar
1 T. Worcestershire sauce
½ tsp. salt
½ tsp. dry mustard
Cut ribs into serving sized pieces. Place in roasting pan. Roast at 425F (220 C) for 30 minutes.
In small saucepan, combine remaining ingredients and bring to boil. Pour over ribs after 30 minutes and bake uncovered at 325 F (160 C) for about an hour or until tender. Turn ribs occasionally during cooking.
Makes 6 to 8 servings.
Posted on April 16, 2014, in KISS - Keep It Simple Stupid, Main Dishes, Pork and tagged brown sugar catsup, CBC, dry mustard, ketchup, maple syrup, Spare Ribs, Worcestershire sauce. Bookmark the permalink. Leave a comment.